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Turkey Soup
From: ElizabethDelisi
Every year, my favorite part of Thanksgiving is the Turkey Soup one or two days later.
This recipe comes from my mother, who learned it from her mother.
Bones from a turkey, with some meat left on them
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whole, peeled onion
scrubbed, sliced carrots
cups macaroni or rice
can condensed tomato soup
Salt
Place turkey bones and peeled onion in a 6-quart stockpot. Cover with water. Simmer,
covered, for 2-3 hours. Remove from heat. Using slotted spoon, remove and discard
onion. Place turkey bones in strainer; return pan to heat.
Add sliced carrots and can of tomato soup to pan and simmer, covered, while working
with bones. While carrots are cooking, pull all the bits of meat from the bones and set
aside. Discard bones once all the meat is removed. Add turkey meat and macaroni or rice
to pan. Simmer for 10 minutes, then remove from heat and salt to taste.
About the Author: Elizabeth Delisi is the author of suspense novels SINCE ALL IS
PASSING (Avid Press, Oct. 1999) and FATAL FORTUNE (Petals of Life Publishing,
Sept. 1998). Her latest book, MIRROR IMAGES, a short story anthology, is due
out from DiskUs Publishing in March 2001.
Author's URL: http://www.elizabethdelisi.com
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Venison Meatloaf
From: Amy BCrawshaw
This is a good recipe that you can use with any ground meat.
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1/2 lbs. ground venison
eggs
/4 cup milk
/2 cup bread crumbs
/4 finely chopped onion
tbsp. parsley
/2 tsp. sage
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